How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese
- Freitas, A.C.
- Fresno, J.M.
- Prieto, B.
- Franco, I.
- Malcata, F.X.
- Carballo, J.
ISSN: 0022-5142
Year of publication: 1999
Volume: 79
Issue: 4
Pages: 611-618
Type: Article